UPDATE Looming Sriracha Shortage? Judge Could Shut Down Factory

Most people who have encountered Sriracha from Huy Fong Foods, Inc. have one of two reactions to it; love or hate. There is no in between. So, perhaps it is not so surprising that the hot sauce has managed to divide a town.

After almost a dozen complaints to the South Coast Air Quality Management District, the town of Irwindale is now seeking to have a judge halt production, which David Tran - owner of Huy Fong Foods - warns could cause Sriracha prices to sky rocket.

Inspectors conducted "odor surveillance" on two occasions in and around the neighborhood where Huy Fong Foods is located, said Sam Atwood of the AQMD.

"On both occasions, they could not detect any odor," he said.

Atwood said there was one complaint Tuesday and four Saturday. He said that odors can be fleeting, depending on factors like the weather, and that deep marine layers can trap odors and pollutants close to the ground.

This is the time of year when the factory is processing the hybrid jalapeño pepper developed by Tran specifically for the beloved "rooster sauce." The peppers are ground fresh for about three months out of the year.